What barbecue marinades are best suited to meat, how to marinate barbecue properly? In general, you have already understood what will be discussed, I will tell you a little in this article how to marinate a kebab correctly and in what. First of all, congratulations on the opening of the summer cottage season, probably already in your cities there is this amazing smell - the aroma of barbecue, well, let's start and we are preparing delicious, juicy fillet or tenderloin.
In order to cook a shish kebab, first of all, I recommend reading my article “how to roast a shish kebab”, from which you will find out which piece of tenderloin is best to buy and how to roast it correctly, you will emphasize a lot of new things, you must read it. So, I'll start marinating the meat with everyone's favorite classic kebab marinade.
Classic marinade
This marinade is suitable for any type of meat, you can safely use it. Cut the fillet or tenderloin into small pieces, then sprinkle with pepper and salt by eye, cut the onion into rings and sprinkle with layers. From the solution we will use water and vinegar diluted in it (1 teaspoon of vinegar per 1 liter of water, so we will not dry the meat and let it get a slight sour taste), add sugar (sugar is needed so that the meat tenderloin retains its juiciness! ). That's it, pour the prepared solution directly into the tenderloin and leave it for about 10 hours, do not forget to cover or close the lid, depending on what kind of container you have.
Well, I told one secret of the marinade of a real kebab, then we will consider a marinade in wine, or a wine marinade for a kebab, which is used in many restaurants in my city, this recipe is ideal for lightly baked cooking.
Wine marinade
Most of all I recommend this marinade for cooking pork, lamb and veal are not suitable, for the simple reason that the fiber of veal or lamb is very tough and wine cannot soak it, as it should. So, take the pork tenderloin, preferably fillet, cut it into medium pieces, add a little coriander, pepper and salt. Next, mix and slightly squeeze the pieces of meat with your hands.
Squeezing meat with your hands gives a more juicy aroma when frying a kebab, therefore, regardless of the prepared solution, we do this operation all the time! So, we squeezed the meat a little and now we pour half a bottle of wine directly into the finished mixture, then leave it for 10 hours for the marinated kebab to be fully cooked.
Marinade according to the Caucasian recipe
How to marinate a kebab according to Caucasian traditions? Very simply, this recipe was told to me by a very nice person from the Caucasus who works as a chef in one of the restaurants in my city. The most important ingredient, in his opinion, is fresh meat. If you have a fresh piece, then you don't need to invent any marinade.
Salt, pepper, and soda - that's the whole recipe for kebab marinade in Caucasian style. The main thing is not to overdo it with spices, in the Caucasus they love the taste of meat most of all, and not the taste of its ingredients. So, they salted, sprinkled with pepper and soaked in soda for a maximum of 2 hours (no more, otherwise the meat will become tough). Everything, we start to fry the kebab!
Marinade Tkemali
For this kebab marinade, you will need to cut any meat into large pieces, then sprinkle with onions, pre-cut the onions into rings. Next, we cut the tomatoes into rings, about 1 centimeter thick, it can be thicker. Pour a little lemon juice over the meat (literally two tablespoons).
We take barberry and large peppers, grind them and sprinkle the marinade on the shish kebab. Next, add salt to taste, tkemali, spices and mix, also squeezing the meat in your hands. That's it, lay out the onion, greens and tomatoes in layers and leave it closed for 3 hours, no more! Three hours is more than enough, ingredients are used here, due to which the meat is easily oversaturated and the taste will simply disappear.
Marinade with ginger and sauce
Marinate the soy sauce and ginger shashlik. Here I recommend using only beef or veal. We rub finely ginger, make the pieces of meat large, add red pepper in addition to this whole mixture and leave to marinate for about one and a half to two hours, no more, otherwise the ginger will let you know with its pungent taste when cooking.
Mustard Marinade
Mustard marinade is my favorite meat with this marinade is more juicy and tasty, so I always use this recipe. We take mayonnaise, mustard and pepper with herbs. Mix a piece of fillet and the resulting mixture and sprinkle with a layer of onion, you can add a little lemon juice. We leave the mixture to stand warm for one hour, then put it in the cold for 5 hours and the mustard marinade for barbecue is ready.
Tea Marinade
Yes, the marinade for the kebab can still be made from tea. Cut the meat into pieces mix it with herbs and salt, fill it with strong tea leaves (just do not bring the tea leaves to the state of chifir). That's it, we put the marinade in the refrigerator for 10 hours. I have never tried this recipe, it is very interesting, this season I will definitely try this marinade.
Marinate fillet in kefir
Well, here's another my favorite marinade, I urge it to also be sure to try, since kefir and meat are two things that make a fairy tale and a sea of taste when cooking. Kefir softens the meat and makes it juicy, if properly cooked on charcoal, the meat will turn out to be tender and juicy.
We marinate the meat in kefir for about 10 hours, do not forget to add black pepper and chopped onion rings. This marinade is one of the classic and most popular among Russians, since it spends the least financial resources and time for pickling, and you will remember the taste forever!
Pure tomato marinade for kebab meat
Tomato solution will require a lot of tomatoes from you. Everything is as usual, we cut the meat into large pieces, then mix with spices (salt, pepper, herbs, sherry), add vegetable oil to the mixture (about half a glass), pour half a liter of tomato juice per kilogram of meat, press it with a press on top and leave it at 4 to languish for hours.
The kebab marinades presented in this article have been tried by me and my friends, of which there are even chefs who will not give bad advice. This concludes my article, who liked it, you can subscribe to even more exciting tips for tourists.
